This Chocolate Pavé is an adaptation of a recipe by Lindsey Shere, co-owner and executive pastry chef at Chez Panisse when the restaurant opened, who taught me much of what I know about baking and desserts. Of all the things I learned, the most important lesson was how to appreciate a killer-good chocolate cake just as it is, without dressing it up with fancy swoops and swirls of frosting or layering it with creams or fillings. When I once expressed dismay that I hadn’t learned how to make all those fancy, frilly desserts during my tenure with her, she replied, “Why would you want to? They usually don’t taste good.” Pavé means “paving stone” in French. This cake is traditionally baked in a square pan so it can be cut into rectangles, creating edible slabs that are delectably rich. After one soft, moist, luscious bite, they’ll remind you of paving stones only in appearance.
Turn humble onions into this thrifty yet luxe pasta dinner.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?